Avocado-and-Roasted-Tomatillo Salsa

The Good News With loads of fiber, folate, potassium and vitamin E, avocados are a genuine superfood. Tim Cushman purees them with roasted tomatillos, garlic and jalapeño to create a tangy guacamole-like dip that's great with baked tortilla chips.
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Ingredients

1/2 pound tomatillos—husked, cored and quartered

3 garlic cloves, lightly smashed and peeled

1 jalapeño, stemmed and halved

1 leek, white part only, coarsely chopped

1 tablespoon vegetable oil

2 Hass avocados—peeled, pitted and coarsely chopped

1/4 cup chopped cilantro

1 teaspoon sugar

1/2 teaspoon ground cumin

1/4 cup finely chopped onion

1/2 teaspoon dried oregano, preferably Mexican, crumbled

1 tablespoon fresh lime juice

Salt

How to Make It

Step 1

Preheat the oven to 425°. On a rimmed baking sheet, toss the tomatillos, garlic, jalapeño and leek with the oil and spread in a single layer. Roast the vegetables until lightly charred and softened, about 12 minutes. Transfer to a blender and let cool.

Step 2

Add the avocados, cilantro, sugar, cumin and 1/2 cup of water and puree until smooth. Add the onion, oregano and lime juice and pulse once or twice until incorporated. Transfer the salsa to a bowl and season with salt. Serve chilled or at room temperature.